Name: Salt and Vinegar Smashed Potatoes
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 serving(s)
Ingredients: 2 lb (900 g) baby or fingerling potatoes; 1/4 cup (60 ml) olive oil; 1/2 cup (125 ml) mayonnaise; 3 tbsp (45 ml) white vinegar; 1/2 tsp salt; 1/2 tsp sugar; 2 tbsp dill, coarsely chopped

Ingredients

- 2 lb (900 g) baby or fingerling potatoes
- 1/4 cup (60 ml) olive oil
- 1/2 cup (125 ml) mayonnaise
- 3 tbsp (45 ml) white vinegar
- 1/2 tsp salt
- 1/2 tsp sugar
- 2 tbsp dill, coarsely chopped

Preparation

- With the rack in the middle position, preheat the oven to 425°F (220°C).
- Place the potatoes in a pot. Cover with cold water and season with salt. Bring to a boil. Simmer for 10 minutes or until just tender. Drain.
- On a non-stick or parchment paper-lined baking sheet, coat the potatoes with the oil. Using the bottom of a measuring cup, lightly crush the potatoes.
- Bake for 30 minutes or until the potatoes are golden and crispy, flipping them over halfway through cooking. Add more oil as needed. As soon as the potatoes are out of the oven, season with salt.
- Meanwhile, in a bowl, whisk together the remaining ingredients, except for the dill.
- Spread the mayonnaise mixture out in a serving dish. Top with the potatoes. Sprinkle with the dill. Serve immediately.

Salt and Vinegar Smashed Potatoes

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Ingredients

Preparation

Personal Note

To help you with this recipe

RICARDO Non-stick Baking Sheet